Quick-Fix Vegetarian – Book Giveaway!

As a restaurant chef, Robin Robertson learned tons of time-saving tricks to make delicious meals in a flash. Quick-Fix Vegetarian, one of her many cookbooks, is this week’s vegetarian cookbook giveaway. It includes 150 quick and easy recipes, plus tips on keeping your pantry stocked for quick meals and menu planning. You’ll find recipes for your slow cooker, one-dish wonders, noodle dishes, desserts, and a lot more. The recipes contain no animal ingredients, so they are actually ideal for vegans as well. Here are two recipes that we thought sounded delicious. Don’t forget to enter a comment for your chance to win a copy of the book!

Reinventing the Quiche
Serves 4 to 6

If ever a recipe was in need of an extreme makeover, it’s the quiche. Exit all those high-fat, high-cholesterol ingredients and enter a fabulous new recipe that tastes great, is actually healthy for you, and, best of all, is quick to put together when you use a frozen pie shell.

  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup minced onions
  • 1 1/2 cups cooked vegetable of choice (see Note)
  • 1/2 teaspoon salt, plus additional to taste
  • 1 pound extra-firm tofu, drained and crumbled
  • 1/2 cup soy milk
  • 2 teaspoons Dijon mustard
  • 1/8 teaspoon cayenne
  • 1 frozen deep-dish all-vegetable piecrust, partially thawed, or homemade
  • 1/2 cup shredded soy mozzarella

Preheat the oven to 375 F. Heat the oil in a skillet over medium heat. Add the onions, cover, and cook until softened, about 5 minutes. Add the vegetable of choice and cook if necessary. Otherwise, season with salt to taste, and set aside.

In a food processor, combine the tofu, soy milk, mustard, cayenne, and the 1/2 teaspoon salt until smooth. Set aside.

If desired, pop the crust out of its aluminum foil pan and place in a fluted quiche pan or pie plate. When thawed enough to manipulate, press the crust into the pan to fit and crimp the edges. Otherwise, keep the crust in its aluminum pan and proceed with the recipe

Fold the tofu mixture into the vegetable mixture. Stir in the cheese and spread the filling mixture evenly into the bottom of the crust. Bake until firm and lightly browned, about 45 minutes. Allow to cool slightly before cutting.

Note: One of the best things about making a quiche is deciding what to put in it. It can be leftover roasted asparagus from last night’s dinner, some sliced zucchini or baby spinach that you can saute with the onion, or maybe some broccoli or frozen artichoke hearts that you can cook in the microwave while you get the rest of the ingredients together. You can even eliminate the veggies and fry up chopped tempeh bacon with onion for a cholesterol-free quiche lorraine.

Next: Thai Noodle Salad with Peanut Sauce

Thai Noodle Salad with Peanut Sauce
serves 4

This flavorful salad goes together quickly. Sure, you could use bottled peanut sauce in a pinch, but it’s easy to make your own handy pantry ingredients. Don’t be afraid to vary the vegetables according to what’s on hand and your own preference. For example, you might omit the carrot and tomatoes in favor of chopped red bell pepper and steamed broccoli florets.

  • 8 ounces dried flat rice noodles or linguine
  • 1 tablespoon toasted sesame oil
  • 1/3 cup peanut butter
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon tamari
  • 1 teaspoon light brown sugar
  • 1/4 teaspoon cayenne
  • 1 large carrot, shredded
  • 1 cup grape tomatoes, halved
  • 1 cup frozen baby peas, thawed
  • 1/4 cup minced scallions

Cook the noodles in a large pot of boiling water according to package directions. Drain and rinse the noodles under cold water and transfer to a large bowl. Toss with the sesame oil to coat.

While the noodles are cooking, combine the peanut butter, lime juice, tamari, brown sugar, and cayenne in a large bowl, whisking to blend well. Add a small amount of water if necessary to make a smooth sauce. Set aside.

To the dressing in the bowl, add the carrot, tomatoes, peas, scallions, and the cooked noodles. Toss gently to combine. Serve at room temperature.

Note: Ready-to-use fresh rice noodles may be used instead of dried.

Quicker fix: Use bottled peanut sauce.

WIN THE BOOK! Enter a comment below and you will automatically be entered to win one of two copies of Quick-Fix Vegetarian: Healthy Home-Cooked Meals in 30 Minutes or Less by Robin Robertson. Winners will be announced on November 9. Good luck!


April B.

Please email Samantha at samanthas@care2team.com to claim your new book. Thanks to everyone who entered!

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Jennifer C.
Past Member 4 years ago

Fabulous recipe, sounds delicious and mouth-watering. Thanks.

Lindsey Williams
Lindsey Williams4 years ago

mmm looks so good cant wait to try it out thanks!

Kayla Bonnett
Kayla Bonnett4 years ago

I need to learn how to cook vegetarian. I'm just not good at it... i come form an all italian family who LOVES meat.... me, not so much... i need help!!!!!

Jessica Harris
Jessica Harris4 years ago

go vegitarianism!

Katera M.
niko m.4 years ago

oh my gosh, this looks delicious!

Elizabeth P.
Elizabeth P.4 years ago

I am lost for words, so many great dishes. and SOOOOooo good for you.

Sharyn Allen
Sharyn Allen5 years ago

The quiche recipe sounds yummy!!!!

Ana Marija R.
Ana R5 years ago

Yum! Now I'm hungry:)
Thank you!

Angela Avery
peebles f.5 years ago

My family would appreciate owning this book.

Kari A.
Kari A.5 years ago

As a newbie vegan, this would be so very helpful! It has been difficult finding easy vegan recipes, they sound wonderful!